The peaches are just at their best now.
I went to the ‘Bürkliplatz market’ and bought some incredibly fragrant peaches.
I wanted to make a dessert, but thought it a pity to cook them, therefore I decided to make a pie, leaving the peaches raw.

• make a shortcrust pastry
• 200 gr plain flour
• 50 gr ground whole almonds
• 100 gr unsalted butter
• 60 gr sugar
• a pinch of salt
• 3 organic egg yolks
• 2 cardamon pods, finely ground
• mix all together until well amalgamated
• leave in fridge for about 30 minutes

• pre heat the oven 180˚

• butter a 25 cm springform
• roll out the pastry and line the pie dish
• bake the pastry for about 20 minutes, or until golden
• now let it cool

• make the cream
• 250 ml full cream, lightly beaten
•  3 tablespoons of sugar
• 2 pods of cardamon, finely ground
• mix all together and spread a fine layer onto the cold pastry

• slice the peaches and arrange them on the pie base

• put the rest of the cream in bowl to serve separately